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Baby spinach, roast butternut squash, caramelised pears and feta cheese salad

June 18, 2018 · Lunch recipe, Salad recipe · Leave a Comment

When the weather gets colder, I struggle a bit with eating cold raw salads so I like to combine the green salad leaves with cooked or oven roast vegetables.

Ingredients

  • 200 gr baby spinach leaves, can be combined with other salad leaves
  • 1 small butternut squash, peeled and cut into 2×2 cm cubes
  • 2-3 tbsp olive oil
  • Salt and pepper
  • A pinch of Chilli flakes, optional
  • 1 tsp Italian herbs
  • 2 ripe but firm pears, unpeeled, cored and cut to wedges
  • Some coconut fat for frying
  • 1 tbsp maple syrup
  • A handful of walnuts
  • 150 gr organic sheep milk feta cheese

For the dressing

  • 4 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tsp mustard
  • Salt and pepper to taste
  1. Heat the oven to 200 degrees.
  2. Arrange the salad leaves in a large shallow salad bowl.
  3. Place the butternut squash cubed in a bowl, drizzle with olive oil, add the spices and toss well to cover evenly.
  4. Place the the butternut squash cubes on a baking tray lined with baking paper and bake in the preheated oven for about 20-25 minutes till the squash is soft and nicely brown. Set aside to cool.
  5. Heat the coconut fat in a nonstick pan, add the pear wedges and cook on both sides till lightly brown. Drizzle the maple syrup on top and cook for few more minutes to let the pears caramelise. Remove and let it cool.
  6. Whisk the dressing ingredients together.
  7. When ready to serve, scatter the roast squash and pears over the spinach, drizzle the vinaigrette, scatter the nuts and crumble the feta cheese on top.

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COOKING CRISIS

 

Staring at the open fridge

Staring at the open fridge

Have you ever found yourself staring at your open fridge or larder, scanning the products and ingredients and have absolutely no idea what to make with them, or what do you feel like eating?
And what if this situation repeats itself again and again over a period of time?
Well, you are experiencing a ‘cooking crisis’. It happens to the best of cooks!
Here are some key strategy solutions to over come the crisis:
1. Go back to basics, opt for the most simple recipes that always work.
2. Make a list of your all time favourites and stick to them for some time till you feel creativity is crawling back.
3. Focus on one ingredient you have or feel like eating and look for recipes using it as the main ingredient.
4. Think of what type of dish you feel like eating; soup, salad, burgers, pie etc. and look for a recipe for that.
5. Cook together with friends and family or initiate potluck dinners. Sharing cooking and eating with others can inspire you and boost your creativity in the kitchen.

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